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Friday, April 11, 2014

Tender Coconut pudding/ Elaneer pudding

Back home during summers
Amma used to ask our coconut picker to drop few tender coconuts every time he comes
for his monthly picking, after slurping the fresh juice me and my sisters used
to fight for scooping out the thin tender coconut shavings. During those
school/college days I was not fond of usual cooking and never cooked but when
it comes to desserts, my eyes always used to lit up. I still remember making a
bread pudding during my 17’s or 18’s and serving my family with pride. I am
sure if I had known about this pudding then I would have definitely tried making
it with plentiful tender coconut available.

Ever since I learnt about
this dessert I was so desperate to make to this. I used to gaze at the tender
coconuts in Indian shops here which makes special appearance during festive occasions but without
the vettu kathi/ chopper there was no point in buying them. Hammer works well
for me to crack the coconut shell so I never had the need of vettu kathi to
crack my coconuts, so last year when I went to India I decided to pack one chopper in check
in luggage just for chopping my tender coconut, but at the last moment I dropped
the plan as I was worried about security checking. After that, I never thought
I would be able to make tender coconut pudding in my kitchen here until I saw
this frozen young coconut shavings in a Korean shop here. They had cans of
young coconut water too, so picked up both and tried making it. Finally I can
cross of my desire to make tender coconut pudding for the time being. It was a delicious dessert but I
think the frozen tender coconut didn’t do compete
justice to my pudding so I will be trying it again during my next vacation with
fresh tender coconut J

Ingredients ( serves 6)

Tender Coconuts shavings –
1cup ( from 2 tender coconuts)

Tender coconut water –
1 cup

Milk – 2 cup

Water – ½ cup

Gelatin – 15g/ 5 tsp

Condensed milk/Milk
maid – 200 ml / ½ tin

Sugar – ½ cup or as per
your sweetness

Method

In a blender puree the tender coconut shavings with coconut water.

In a heatproof bowl add boiling water and add gelatin and dissolve, keep it aside.

Place milk, condensed milk and sugar in saucepan and warm till sugar dissolves. Let it cool down a bit.

Add tender coconut puree to it and mix well.

Finally add the gelatin mixture and mix.

Pour the mixture into serving bowl and chill for 3-4 hours or until set.

12 comments:

I love tender coconut and the water so much that I can even skip my meals for that. Last time when we went for the vacation, I went crazy eating the tenders. I don't have any equipment to crack the coconut shell either, so I never buy fresh coconut here, only the frozen :(. The pudding looks beautiful!!

everytime we go home, we eat this... and everytime i want to make it here, somehow the time doesn't come... urs looks so tempting, i would love to make this really soon, hopefully... normally back home agar agar is used, though gelatine is better for lesser heartaches!!! hehe...

@sherin...i didnt use fresh tender coconut dear eventhough we get it here in srilankan shop ( i dont have vettu kathi to break it ) so i picked up frozen shavings of elaneer and canned tender coconut water :)